In every kitchen that loves life, there is always a dish that awakens the memory of the taste buds and makes people remember it endlessly. Fish stew, on the other hand, is a magical delicacy that has become a frequent guest on the family table with its delicate taste and ultimate deliciousness.
However, the road to fish stew is not an easy road, and the slightest carelessness may make the fish smell fishy, the soup will be dull, and the desired sweetness and purity will be completely lost. Today, we will unveil the mystery of fish stew, especially the "2 seasonings" - the stumbling block on the road to fish stew, so that your fish soup will be delicious and upgraded, and say goodbye to fishy and unpalatable.
Fish selection: fresh is king
The foundation of all deliciousness starts with the choice of ingredients. The first thing to do in fish stew is to choose a fish that is alive and kicking. The fresh fish has firm flesh and is rich in natural sweetness, which is the best protagonist of fish stew. Keep in mind that the meat of frozen and then thawed fish has long since passed over time, and the resulting soup is not only fishy, but also turbid in color, far less clear and attractive than live fish that has been killed and stewed.
Fish stew taboos: Use two major seasonings with caution
In the art of seasoning fish stew, some spices seem to be omnipotent, but in fact they are delicious "invisible killers". Let's reveal them one by one:
octagon
When you think of star anise, you may associate it with its finishing touch in braised pork, and the aroma is irresistible. However, in the world of fish stew, star anise is an unwelcome guest. Far from enhancing the deliciousness of the fish, its rich aroma will dominate the fish, suppress the true taste of the fish, and even make the soup darker, destroying the freshness of the fish soup. Remember, the next time you stew fish, let the star anise lie quietly in the spice box.
pepper
Sichuan peppercorns, the source of spicy, are a good companion for many dishes. But on the stage of fish stew, the hemp aroma of Sichuan pepper seems out of place. Its addition not only does not effectively remove the fish, but will conflict with the umami of the fish, making the fish soup less sweet and more miscellaneous. In particular, the presence of Sichuan pepper oil has reduced the deliciousness of the fish soup. Therefore, on the list of seasonings for fish stew, Sichuan peppercorns should also be put on a rest.
The correct way to open the smell and fragrance
Now that you know which seasonings should not be added, how to keep the freshness of the fish while skillfully removing the fish? The answer is simple - old ginger. Lao Jiang, an old friend in the kitchen, is not as flamboyant as star anise peppercorns, but he is known as a low-key master of removing fish. Its unique spicy aroma can effectively neutralize the fishy smell of the fish without masking the natural flavor of the fish, making it an indispensable secret weapon when stewing fish.
The perfect presentation of yellow and spicy tofu soup
Next, let's take a classic yellow and spicy tofu soup as an example to put into practice the above fish stew philosophy. Every step counts, starting with the selection of the bouncing yellow and spicy dice, to the careful removal and cleaning of the internal organs.
The addition of old tofu adds a silky and mellow texture to this soup, and the two complement each other perfectly, resulting in a bowl of milky white and delicious fish soup. In the cooking process, the simple principle of seasoning is followed, and only the most basic salt and ginger are used to make the freshness of the fish and the tenderness of the tofu perfectly combined, presenting a mouth-watering deliciousness.
Epilogue:
Fish stew is not only a science, but also an attitude to life. It teaches us that sometimes, simple is best. Remove the complexity, return to the authenticity of the ingredients, and use the least seasoning to bring out the purest taste. Remember, no matter what kind of fish you stew, avoid the temptation of star anise and peppercorns, and let the ginger be your loyal companion, and you will find that the pot of fish soup can be so delicious and unforgettable.